After ultra-high temperature disinfection, some heat-sensitive vitamins will be destroyed, but the degree of destruction is very low and can be ignored. The packaging of fresh milk is relatively simple, and the shelf life of the product is short. Protein, which needs cold chain milk during transportation, contains all the essential amino acids needed by human body, and is the highest quality protein closest to human body. The protein content of pure milk is 2.9%~3. 1%, and it is also rich in calcium which is most easily absorbed and utilized, so it is called white blood.
Nowadays, fresh milk generally refers to fresh milk preserved at low temperature, that is, pasteurized milk (sterilized at 68℃ for 30 minutes) and homogenized milk, also known as pasteurized milk. From the point of view of nutrition, there is little difference between pure milk and yogurt. Both of them contain a lot of protein, amino acids, mineral calcium and some vitamins, but yogurt also contains some probiotics, which is very beneficial to human body. Compared with pure milk, yogurt has a wider audience. This is because lactose in yogurt is decomposed into lactic acid. Easier to digest, more suitable for lactose intolerance, dyspepsia patients, the elderly and children.
Yogurt is not only nutritious, but also contains lactic acid bacteria, which has health care function. One is to maintain the ecological balance of intestinal flora, form a biological barrier and inhibit harmful bacteria from invading the intestine. The second is to promote intestinal peristalsis by producing a large number of short-chain fatty acids. Compared with milk, yogurt has higher calories. In terms of health care effect, yogurt is better, which has the functions of regulating immunity, preventing intestinal infection and improving gastrointestinal function. In terms of satiety, both are good, but drinking after meals has no weight loss effect.